When it comes to Southern buffet dining, the spotlight often shines on main dishes like fried chicken or carved ham. But ask any seasoned diner and they’ll tell you—it’s the sides that bring the meal to life. From slow-simmered greens to golden cornbread, these comforting dishes are more than accompaniments—they’re the heart of the plate.
Here’s a roundup of the most beloved Southern buffet sides that often steal the show and where you can still find them served just right.
Macaroni And Cheese
Creamy, cheesy, and baked with a golden crust, Southern-style mac and cheese is a buffet essential. Often made with a blend of sharp cheddar and evaporated milk, it’s both rich and nostalgic. Chains like Golden Corral offer mac and cheese that hits the mark, served hot and in generous portions.
Collard Greens
Slow-cooked with smoked turkey or ham hocks, collard greens are deeply rooted in Southern culinary tradition. They add a savory, slightly bitter contrast to heavier buffet fare and are often seasoned with vinegar or a splash of hot sauce. You’ll find them at Southern staples like Shoney’s and regionally owned buffets throughout the South.
Cornbread
Whether sweet or savory, cornbread is the perfect pairing for greens, beans, or barbecue. At buffets, it’s usually served warm in skillet-style wedges or muffin form. Some versions include jalapeños or creamed corn for extra flavor and texture.
Green Beans With Bacon
Simmered green beans are simple yet satisfying, especially when cooked low and slow with smoky bacon or bits of ham. They often feature in vegetable medleys and are a dependable side across buffet formats. Southern diners appreciate their saltiness and depth, making them a must-have item.
Candied Yams
Sweet, tender, and coated in brown sugar, candied yams double as a side and a dessert. These are especially popular on holiday buffets but show up year-round in some establishments. With cinnamon and marshmallow topping, they’re a Southern comfort food favorite that always gets a second scoop.
Black-Eyed Peas
Cooked with onions, garlic, and smoked meat, black-eyed peas are another soulful side that brings flavor and heritage to the table. They’re commonly served with rice and often make an appearance at buffets during New Year’s for good luck, but they’re a staple year-round in the South.
Fried Okra
Crispy on the outside and tender on the inside, fried okra is a regional snack and side dish that’s become a signature item in Southern buffet lines. Usually tossed in cornmeal and flash-fried, it adds a welcome crunch to the plate and balances softer sides like mashed potatoes or yams.
Where To Enjoy These Classic Sides
Southern-style buffets, diners, and family restaurants across the country proudly serve these staples. National chains like Golden Corral and Shoney’s offer reliable versions, while local establishments and church buffets bring their own regional flair.
For recipes and cultural insights into these dishes, explore the Southern Foodways Alliance, which documents the history and evolution of Southern cuisine across communities.
Whether you’re building your buffet plate or recreating your favorites at home, these hearty sides deliver the soul of Southern cooking—one scoop at a time.
